Rayburn Clipper

Beer-Steamed Shrimp with Garlic Butter


In our Beer-Steamed Shrimp with Garlic Butter recipe, we wanted to cook our shrimp quickly and easily while keeping them moist, briny, and tender—and we didn’t want peeling the shrimp to be a hassle. Using E-Z Peel shrimp simplified our recipe’s preparation. The shells on these shrimp have already been slit open, which makes peeling the cooked shrimp at the table easier. Mild-flavored beers (such as Budweiser) work best in our Beer-Steamed Shrimp with Garlic Butter recipe.


Serves 4       

6  tablespoons unsalted butter 
4  cloves minced garlic 
1  tablespoon lemon juice 
1  teaspoon hot sauce 
1  1 (12-ounce) can beer 
4  teaspoons Old Bay seasoning 
2  pounds extra-large shrimp, shell-on 


1. Heat butter and garlic in Dutch oven over medium heat until sizzling and fragrant, about 4 minutes. Pour garlic butter into serving bowl and stir in lemon juice and hot sauce. Cover and keep warm.

2. Fit Dutch oven with steamer basket, add beer, and bring to boil over medium-high heat. Sprinkle Old Bay evenly over shrimp and transfer to steamer basket. Cover and steam until shrimp are cooked through, 4 to 6 minutes. Transfer to serving platter. Serve with warm garlic butter for dipping.

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